SUMMERY CHICKEN ROAST FOR SUNDAY LUNCH

Method

Serves 5-6

  1. Blitz your marinade ingredients in a food processor, or finely chop and mix together in a bowl, then cover your chicken and leave to marinade for at least two hours.
  2. Preheat the oven to 190C. Move the chicken to an oven-proof pot along with the rest of the marinade, adding a little extra wine and water if needed until the mixture covers the bird, and then place the lid on. Cook for an hour and then take the lid off and cook for a further 15 to 20 minutes (making sure the chicken is cooked through).

Shopping List

  • handful of fresh coriander
  • handful of fresh mint
  • handful of fresh parsley
  • handful of spring onions
  • fresh ginger
  • 5 cloves of garlic
  • 3 green chillies
  • olive oil
  • 1 tsp each of ground cumin ,cinnamon and coriander
  • 3 lemons, juice and zest
  • honey to taste
  • 1 glass of white wine
  • water
  • 1 red onion, roughly chopped
  • 4 preserved lemons, chopped